chef & host - Harpal Singh Sokhi | Zee Zest

Harpal Singh Sokhi

Mezbani Mangsho is a spicy mutton curry from Chittagong, Bangladesh. This curry is in fact pride and joy of Chittagong. It is said that only Chittagonian chefs can make this dish. They are said to have a monopoly over this dish.Mezban means host and Mezbani means a feast arranged by the host for guests. So, Mezbani Mangsho is generally prepared during feasts to feed the whole community.Mezbani Mangsho is a rich, spicy and lip-smacking mutton curry.

Mezbani Mangsho is a spicy mutton curry from Chittagong, Bangladesh. Chef Harpal Singh Sokhi shares the recipe for this special Bengali curry.

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Watch Chef Harpal Singh Sokhi's Mezbani Mangsho | ZeeZest

Mezbani Mangsho

In a bowl, marinate the mutton with raw papaya paste, garlic paste, ginger paste, onion paste and salt and keep it aside.

For mezbani masala, dry roast coriander seeds, fennel seeds, white mustard, black cardamoms, dry red chillies, nutmeg, mace, fenugreek seeds, poppy seeds and cumin seeds in a pan and grind them to a fine powder.

Heat mustard oil in a handi and then add cinnamon stick, bay leaves, cloves, star anise, green cardamoms, cumin seeds, and sliced onions and let the onions turn slightly brown.

Next, add the marinated mutton to the handi, mix well and cook for 3-4 minutes.

Now add coriander powder, red chilli powder, turmeric powder, black pepper powder and water and cover the handi with a lid. Let the mutton cook for 40-45 minutes.

Add almond paste and mezbani masala to the handi, cover it with a lid and cook again for some time.

Garnish Mezbani Mangsho with coriander sprig and serve. 

mutton

raw papaya paste

ginger paste

garlic paste

onion paste

salt to taste

coriander seeds

fennel seeds

white mustard

black cardamoms

dry red chillies

nutmeg

mace

fenugreek seeds

poppy seeds

cumin seeds

mustard oil

cinnamon stick

bay leaves

cloves

star anise

green cardamoms

sliced onions

corinader powder

red chilli powder

turmeric powder

black pepper powder

water as required

almond paste

coriander

Chef Harpal Singh Sokhi shares the recipe for Mezbani Mangsho, a spicy mutton currry.

Grand Trunk Rasoi

ep18_ rec 03_mezbani mangsho 

Macher Pulao is a traditional Bengali fish pulao from Chittagong, Bangladesh. Pulao is a rice-based dish. Macher Pulao is made with different type of fish but Hilsa/Ilish is generally preferred much more. This fish curry is generally served with rice or roti.The rich flavour of Hilsa, the different spices used, the fragrant Basmati rice and infusion of ghee give this pulao an awesome aroma and lip-smacking taste.

Macher Pulao is a traditional fish pulao from Chittagong, Bangladesh. Chef Harpal Singh Sokhi brings the recipe of this pulao made with Hilsa fish.

Savor The Aromatic Delight Of Chef Harpal Singh Sokhi's Macher Pulao Recipe, A Culinary Masterpiece Presented On Zeezest For A Memorable Dining Experience.

Chef Harpal Singh Sokhi's Macher Pulao Recipe | ZeeZest

Macher Pulao

For gravy, heat ghee in a kadhai and add bay leaves, cinnamon stick, cloves, green cardamoms, chopped onions, garlic paste and ginger paste and allow the onions to turn brown.

Next, add green chillies, salt, red chilli powder, turmeric powder and mix well. Now add curd and coconut milk and cook it till the gravy boils.

Add hilsa fish pieces to the gravy and cook it on a slow flame for some time.

In a pressure cooker, heat ghee and add green chillies, coconut milk, soaked Basmati rice, salt and water, mix well and pressure cook it for 3 whistles.

Once the steam escapes, open the pressure cooker and add pieces of hilsa and the gravy to the rice and pressure cook it for one whistle. 

Macher Pulao is ready to serve. 

ghee

chopped onions

green chillies

curd

coconut milk

hilsa fish

soaked Basmati rice

Chef Harpal Singh Sokhi shares the recipe for the delicious fish pulao, Macher Pulao.

ep18_ rec 02_mach-er pilao 

Balish Mishti is a traditional sweetmeat from Netrokona region of Bangladesh. It is shaped like a pillow and huge in size. A piece of Balish can weigh up to 2 kgs. This sweet has a rich history of 100 years. Similar to traditional Bengali sweets, Balish is also made from chhena and sugar syrup. The soft and luscious Balish Mishti is an amazingly delicious dessert.

Balish Mishti is a traditional sweetmeat from Netrokona region of Bangladesh. Chef Harpal Singh Sokhi shares the recipe for this pillowy dessert.

Indulge In The Sweetness Of Balish Mishti Recipe By Chef Harpal Singh Sokhi & Diverse Culinary Delights On Zeezest. Delve Into A World Of Flavorful Experiences.

Balish Mishti Recipe by Chef Harpal Singh Sokhi | ZeeZest

Balish Mishti

Heat milk in a pan and let it boil for some time.

Once the milk boils, remove it from the flame and add vinegar to it. The milk will curdle and chhena will be formed.

Put the chhena in a muslin cloth and give it a squeeze. Put this chhena in a bowl of cold water and again squeeze hard to remove excess water.

Now remove the chhena in a parat and knead the chhena till it becomes smooth. 

Next add semolina, baking soda and all-purpose flour to it, mix well, knead again and then cover with a wet muslin cloth.

For making sugar syrup, mix water and sugar in a pan and caramelise the sugar. 

Once the sugar caramelises, add some more sugar and water to it and make sugar syrup. 

Make round balls from chhena and give them a cylindrical shape. 

Add them in sugar syrup and cover the pan with a lid and let Balish cook for 40-45 minutes.

After 45 minutes, place Balish Mishti in a serving plate and pour some sugar syrup on it.

Garnish with saffron and add some rabdi on it. Balish Mishti is ready to serve. 

milk

vinegar

semolina

all-purpose flour

pinch of baking soda

sugar

saffron

rabdi

Chef Harpal Singh Sokhi shares the recipe for Balish Mishti, a traditional from Netrokona region of Bangladesh. 

ep18_ rec 01_balish mishti 

Chui Jhaaler Murgir Jhol is a typical Bengali chicken curry. Chui or Choi Jhal is a creeper herb that is grown in the Khulna region of Bangladesh. The small pieces of this herb are used in cooking meat and fish curries. Chui, a spicy, salty and pungent herb imparts a distinct flavour to the traditional Jhaaler Murgir Jhol. In this recipe, pieces of chicken are cooked in a red gravy along with chui and other spices and herbs.The classic Bnegali chicken curry, Chui Jhaaler Murgir Jhol, is delicious and mouth-watering.

Chui Jhaaler Murgir Jhol is a typical Bengali chicken curry with a special ingredient called Chui. Chef Harpal Singh Sokhi shares the recipe for this finger-licking curry.

Indulge In The Culinary Mastery Of Chef Harpal Singh Sokhi With His Flavorful Murgir Jhol Recipe, Presented Exclusively On Zeezest For A Delightful Experience.

Chef Harpal Singh Sokhi's Chui Jhaaler Murgir Jhol Recipe | ZeeZest

Chui Jhaaler Murgir Jhol

Heat mustard oil in a handi and add cinnamon sticks, cloves, green cardamoms, and sliced onions and cook till the onions brown slightly. 

In a bowl, mix together coriander powder, turmeric powder, and Kashmiri red chilli powder with water and make a paste.

When the onions turn brown, add chicken, garlic paste, ginger paste and chopped green chillies to the handi, mix well and cook for 10 minutes.

Now, add water, whole garlics and Chui Jhal stick to the chicken handi, cover the handi and cook for 15 minutes.

Remove the Chui Jhaaler Murgir Jhol in a serving bowl and serve. 

cinnamon sticks

Kashmiri red chilli powder

chicken

chopped green chillies

whole garlic

Chui Jhal stick

Chef Harpal Singh Sokhi shares the recipe for Chui Jhaaler Murgir Jhol, a finger-licking Bengali chicken curry.

ep17_ rec 03_chui jhaaler murgir jhol 

Kathalair Beijer Bhorta is a side dish made with Kathalair Beijer or jackfruit seeds. Bhorta means anything that is mashed and this anything includes mashed vegetables, mashed fish or mashed herbs. Generally, bhortas are made with eggplants, potatoes, prawns or fish, as well as several other vegetables and herbs.The main ingredients are either steamed, grilled, or roasted before they are mashed. Here, the chef makes bhorta with jackfruit seeds.The spicy and zesty Kathalair Beijer Bhorta is a perfect accompaniment for rice or roti.

Kathalair Beijer Bhorta is a dry curry made with jackfruit seeds. Chef Harpal Singh Sokhi shares the recipe for this delightful side dish. 

Experience Zeezest's Brainy Culinary Innovation—Chef Harpal Singh Sokhi's Kathalair Beijer Bhorta Recipe, An Inventive Fusion Of Flavors And Culinary Brilliance.

Chef Harpal Singh Sokhi's Kathalair Beijer Bhorta Recipe | ZeeZest

Kathalair Beijer Bhorta

Roast dry red chillies in a pan for 2-3 minutes and then remove.

In the same pan, boil jackfruits seeds with water for 12-15 minutes.

Peel the boiled jackfruits seeds and keep aside.

Coarsely grind the roasted dry red chillies.

In another mixer jar, grind jackfruit seeds and garlic cloves together and remove in a bowl.

Add chopped onions, chopped green chillies, ground red chillies, salt and mustard oil to this mash and mix well.

Kathalair Beijer Bhorta is ready to serve. 

water

jackfruit seeds

garlic cloves

Chef Harpal Singh Sokhi shares the recipe for Kathalair Beijer Bhorta.

ep17_ rec 02_kathalair beijer bhorta 

Badshahi Pitha is a pudding of rice, jaggery and milk that is infused with ghee and cardamom powder. Traditionally, it is cooked by the new bride when she arrives at her in-laws’ home right after the wedding. Another speciality of this pitha is its smoky flavour which comes from the charcoal (koyla) on which this pitha is traditionally cooked.Here, the chef steams this pitha in a steamer. The delicate Badshahi pitha is moist, soft and delicious.

Badshahi Pitha or Bibikhana Pitha is a traditional dessert from Bikrampur region in Dhaka, Bangladesh. Chef Harpal Singh Sokhi brings the recipe of this unique Bengali dessert to your kitchen.

Satisfy Your Sweet Tooth With Chef Harpal Singh Sokhi's Exclusive Badshahi Pitha Recipe On Zeezest, A Delightful Fusion Of Tradition And Delectable Flavors.

Badshahi Pitha Recipe By Chef Harpal Singh Sokhi | ZeeZest

Badshahi Pitha

Roast rice flour in a pan and stir continuously to ensure that it doesn’t get burned or sticks to the bottom. 

Beat eggs in a bowl and add desiccated coconut, milk powder, cinnamon powder, cardamom powder, date palm jaggery, roasted rice flour, and ghee and mix well. 

Add milk, mix well and let the batter rest for a few minutes.

Meanwhile, grease a baking mould with ghee and dust with all-purpose flour. 

Now pour the batter in the mould and keep the mould in a steamer.

Steam the batter for 30 minutes.

After 30 minutes, unmould the Badshahi Pitha in a serving plate, sprinkle powdered sugar on it and serve. 